Preheat oven to 350 degrees. Toss ½ cup pecans with coconut oil and salt. Spread on a rimmed baking sheet. Place remaining 1 ½ cups of pecans on another rimmed baking sheet. Roast for 10 minutes, stirring once.
Process dry roasted pecans in a high-speed blender until smooth. Measure out ½ cup pecan butter into a small bowl with lemon juice, oil, and maple syrup. Season with salt and pepper.
Combine romaine, apple slices, and pecan dressing and toss together. Top salad with salt-roasted pecans, and enjoy!